Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
4 servings


Pickled Shallots:


Warm the refried beans gently over low heat. Cut the butternut squash in half crosswise at the narrowest point. Cut each half in half again lengthwise. Peel each section with a vegetable peeler or a flexible sharp knife. Use a teaspoon to scrape out the seeds and strings. Cut into 1/2- inch dice. Heat large nonstick skillet over high heat. Add olive oil. When it smokes, add squash cubes and toss well. Sprinkle with 1 teaspoon salt, cinnamon, cumin and black pepper. Saute over high heat, tossing frequently, until browned outside and tender but not mushy inside, about 10 minutes.

To serve, heat tortillas quickly one by one in a very hot dry skillet, about 10 seconds per side. Assemble tacos by spooning in black beans, topping with Sauteed squash, sliced Pickled Shallots, cilantro sprigs, diced. Serranos, and cream. Roll up and serve 2 per person.

Pickled Shallots:

Combine the vinegar, wine, brown sugar, peppercorns, mustard, chile flakes, and salt in a medium saucepan. Stir over low heat until the sugar is dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid.

Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator up to two weeks.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.


Pork Tacos With Black Beans

Recipe courtesy of Food Network Kitchen

Roasted Butternut Squash Tacos with Avocado Hummus

Recipe courtesy of Tia Mowry

Bean and Butternut Squash Picadillo

Recipe courtesy of Aarón Sánchez

Butternut Squash and Bean Soup

Recipe courtesy of Danny Meyer|Michael Romano

Squash-Black Bean Chili

Recipe courtesy of Food Network Kitchen

Backyard Gigante Beans and Butternut Squash

Recipe courtesy of Duskie Estes

Steak Tacos with Black Bean Pico de Gallo

Black Bean Taco Fritters with Spicy Mayo

Recipe courtesy of Robert Irvine

Poached Pheasant with Savoy Cabbage, Butternut Squash, and Black Truffles

Recipe courtesy of Daniel Humm

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories